Slow cooker cookie dough brownies

Kate Elliott

Contributing Writer

Combining cookie dough and brownies might not be anything new, but making them in your slow cooker just might be! In the recipe that follows, these two rich desserts come together to form an all-in-one that is pretty close to perfection. The base is a thick brownie that you could dive into all on its own. But when it gets topped with an equally thick cookie dough layer, you know it was worth the extra step or two.

The cookie dough in this brownie isn't actually cooked at all. Instead, it's simply assembled and then added right at the end. But don't worry. With no raw eggs actually in the cookie dough, you can enjoy all of the goodness without worrying about anything else that may come with eating raw eggs. Just make sure you give those brownies plenty of time to cool first or you'll end up with a big melted mess (although it will likely still taste just as good!).

Cooktop Cove

How to Make Slow Cooker Cookie Dough Brownies

12 brownies

10 minutes

5 hours, 15 minutes

5 hours, 25 minutes

3/4 cup butter, melted

2 3/4 cups white sugar, divided

4 teaspoons vanilla extract, divided

3 eggs

3/4 cup unsweetened cocoa powder

2 1/2 cups semi-sweet chocolate chips, divided

2 1/2 cups all-purpose flour, divided

1 teaspoon salt, divided

1 cup butter, softened

2/3 cup packed brown sugar

1/4 cup heavy cream

Line a slow cooker with a liner or aluminum foil. Spray with non-stick cooking spray.

In a large bowl, combine melted butter, 2 1/4 cups sugar, 2 teaspoons vanilla extract and eggs. Whisk until combined.

To the butter and sugar mixture, add cocoa powder, 1 cup of chocolate chips and 1/2 teaspoon salt. Add in 1 1/2 cups of all-purpose flour, and stir with a wooden spoon.

Pour the brownie mixture into a 6-quart slow cooker, smoothing out the surface.

Place the lid on the slow cooker and cook on high for 2 1/2 to 3 hours, until the brownies are cooked and set in the center.

Turn the slow cooker off and remove the lid. Allow the brownies to sit in the slow cooker for about 2 hours, or until completely cool.

While brownies are cooling, make the cookie dough. In the bowl of a stand mixer, cream together the 1 cup of softened butter, remaining 1/2 cup of sugar and the brown sugar. Beat these together for about 5 minutes until fluffy.

And in the cream and remaining 2 teaspoons of vanilla extract and beat for another 30 seconds.

Add in remaining 1 cup of flour, 1/2 teaspoon of salt and 1 cup of the chocolate chips. Mix until well combined.

When brownies have fully cooled, spread the cookie dough onto the brownies.

Top with remaining 1/2 cup of chocolate chips, pushing them into the cookie dough layer slightly so they stick.

Using the liner or foil, remove brownies from the slow cooker. Discard liner or foil, slice brownies and serve.

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